Sure, “dump cake” is not the more eloquent name for a dessert, but when it tastes this good and is this easy to make, who cares what it’s called? This simple fall cake gets dumped into a pan and baked, resulting a buttery crust, sweet flavors and a house that smells like pumpkin spice. MORE+LESS-
Updated September 24, 2019
can (29 oz) pure pumpkin (not pumpkin pie filling)
can (12 oz) evaporated milk
box Betty Crocker™ Super Moist™ yellow cake mix
cup chopped pecans (optional)
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
- Make sure you use plain pumpkin purée as opposed to pumpkin pie filling. The canned filling has added sugar and spices, which would result in a dump cake that’s far too sweet.
- This cakes as good cold as it does warm, so don’t be afraid of leftovers!
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Tasked with bringing pumpkin pie to the holiday dinner table, but want to branch out and make something different? This dump cake is a great alternative to your run-of-the-mill squash bake, because it has all the flavors you’re looking for, with the added bonus of being cake! Top in whipped cream or a scoop of vanilla ice cream (or heck, why not both?) and enjoy. Looking for more ways to go beyond pumpkin pie? We have a few ideas.